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코어 위치와 종횡비 및 방위에 따른 건물 에너지 부하 분석
김진호(Kim, Jin-Ho),박우평(Park, Woo-Pyoung),신승호(Shin, Seung-Ho),민준기(Min, Joon-Ki),김동훈(Kim, Dong-Hoon) 한국지열·수열에너지학회 2013 한국지열에너지학회논문집 Vol.9 No.1
In this Study, effect of core position, area ration and orientation of building on energy load is examined using TRNSYS17. This parameters are major parameters of the conceptual design stage. Reference model is square floor plan(1,444m²), centered core and 29% core area ratio. As the results, without considering the building orientation, the annual heating load of central building with 1:1 area ratio is lowest(59.27 kWh/m²yr). As area ratio is bigger, cooling load is lower and heating load is higher. But if we consider building orientation, orders of heating load and cooling load are changed for area ratio and orientation.
한우고기 및 호주산 Wagyu 쇠고기 채끝육의 이화학특성과 관능특성
이종문,김태우,김진형,조수현,성필남,정명옥,조용민,박범영,김동훈,Lee, Jong-Moon,Kim, Tae-Woo,Kim, Jin-Hyong,Cho, Soo-Hyun,Seong, Pil-Nam,Jung, Meyung-Ok,Cho, Yong-Min,Park, Beom-Young,Kim, Dong-Hun 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1
The objective of this research was to evaluate the chemico-physical and sensory traits of Hanwoo beef quality grade $1^{++}$ ($HW1^{++}$), grade $1^+$ ($HW1^+$), grade 1 (HW1), and Australian Wagyu (AUW) beef. The Longissimus Lumborum (LL) of $HW1^{++}$ beef had the lowest (p<0.05) moisture contents (54.07%) while it had the highest (p<0.05) CIE L, a, b value and water holding capacity (WHC). Fat contents of LL were significantly different (p<0.05) among the beef groups: $HW1^{++}$ (25.58%), $HW1^+$ (16.39%), HW1 (11.29%), and AUW (11.87%) beef. Warner-Bratzler shear force (WBSF) values were the lowest in the beef from AUW (2.81 kg) beef. Cooking loss of AUW beef had the highest value (23.77%) among the beef groups. Quality grade affected sensory traits, with $HW1^{++}$ receiving highest (p<0.05) tenderness, juiciness and flavor. In Hanwoo beef, from grade 1 to $grade1^{++}$, there were significant increases in fat content (from 11.29% to 25.58%), CIE L value (37.56 to 43.15), WHC (55.97% to 60.05%), tenderness (4.63 to 5.28), and decreases in moisture contents (66.84% to 54.07%), protein contents (20.35 to 19.76%), and WBSF value (5.43 kg to 2.93 kg) value. In sensory evaluation, overall acceptability score for Hanwoo $1^{++}$ grade beef was significantly higher than for Australian Wagyu beef. However, there were no significant differences in sensory properties between Hanwoo 1, $1^+$ grade and Australian Wagyu beef.